If you need an easy and pretty dessert for the upcoming spring holidays, this Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting is here for you! I took this super popular recipe for The Best Lemon and Blueberry Bundt Cake and made a simple sheet cake version because who doesn’t LOVE a sheet cake! …and because SPRING IS COMING and you can never have enough yummy spring dessert recipes! Right!?
For those of you who don’t get overly excited about the magic combo of lemon and blueberries, don’t worry. I’ve got some awesome recipes you can use for your Easter dessert or any other spring occasion you have a need to bake for. This Best Ever Banana Bundt Cake is soooo popular. Everyone who makes it raves. I would definitely suggest starting with that one if you haven’t made it yet. But….all of these (look down) are sooo good. Just pick the one that jumps out at you!
Perfect Recipes for Spring Holiday Get-Togethers
- Amazing Strawberry Cheesecake Pastry Bites
- Magnolia Bakery Blueberry Jamboree
- Brown Butter Raspberry Pie
- No-Bake Cherry Cheesecake
- Tres Leches Cake
- Magnolia Bakery Banana Pudding Recipe
Back to the star of this post: Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
This sheet cake has a rich and creamy, slightly tart frosting on top, making it a fresh, yet, rich dessert. The sweet pop of blueberry in the dense white, lemon-flavored sheet cake is a great combo. The funny thing about blueberries in a cake, though, is…they like to sink to the bottom.
There are a couple of ways you can handle this. After getting the entire cake mixed up, you can place the blueberries in a baggie with a few tablespoons of flour. Give them a gentle shake until the blueberries have a light coating of flour, and then gently fold them into the batter. At this point, you pour it all into the greased cookie sheet and bake it. The other option for those who don’t like extra steps, aka people like me, is to pour the batter into the greased pan before adding the blueberries and then just sprinkling them evenly over the batter. Like so:
If you were making this in a bundt cake or even a 9×13, I wouldn’t tell you to do it this way. However, with a sheet cake, even if the blueberries sink to the bottom, they are still kind of in the middle of the cake. 😉 It will look like this when it comes out of the oven.
Frequently Asked Questions About Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
Can I usE fROZEN bLUEBERRIES?
Yes, you can use frozen blueberries, but it will most likely change the look of the cake and possibly the texture a little bit. If you plan to use frozen blueberries, you need to let them defrost as much as possible first and then strain the juice from them that they make when they defrost. When you use frozen blueberries, it lets off moisture as it bakes. This causes there to be a little doughy or mushy spot around each blueberry. It will also most likely put some purple swirls into the cake from the juice that comes off as you stir them in. I would suggest trying to sprinkle them on top if possible…just be careful not to smash them as you pick them up. You will need to use about two cups of frozen berries.
What Size is a Cookie Sheet?
Some people call them cookie sheets, some people call them sheet pans, or half sheets. There are so many names. I call them cookie sheets or sheet pans. They are usually about 13x18x1. You can find them on Amazon or at kitchen supply stores or even at Walmart and Target.
What TEMPERATURE Do you bake a Sheet Cake on?
You typically bake a sheet cake at 350 degrees for 20-25 minutes. The best way to tell when a cake is done is to poke it in the center with a clean toothpick. If the toothpick comes out without batter on it, the cake is done. (With this particular cake, the toothpick might look a little blue or purple if you hit a blueberry…just make sure it’s just blueberry juice and not batter.)
Can I bake it in a 9×13 pan?
Yes, you can. The baking time will increase to 30-35 minutes and you will need to shake the blueberries in flour and fold them carefully into the batter instead of just sprinkling them on top like you can with a sheet pan.
More Delicious Desserts
- 1 cup butter
- 1¾ cups granulated sugar
- 4 eggs
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk (if you don't have buttermilk, try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
- 1 cup fresh or frozen blueberries
- 6 ounces softened cream cheese
- ¼ cup butter, softened
- 1½ tbsp fresh lemon juice
- 1 tsp lemon zest
- 1-2 tbsp heavy whipping cream
- 3 cups powdered sugar
- Preheat oven to 350 degrees. Prepare a sheet pan by spraying it with cooking spray. Set aside.
- In a large bowl, beat butter and sugar for 2 to 3 minutes or until fluffy.
- Beat in eggs one at a time, beating well after each addition.
- Add lemon juice, lemon zest, and vanilla and beat until combined.
- In a separate bowl combine flour, baking powder, baking soda, and salt. Mix well.
- Beat in flour mixture in three additions, alternating with buttermilk. Mix well.
- Pour batter into prepared sheet pan. Spread batter evenly and then sprinkle with the fresh blueberries, being careful to distribute them as evenly as possible.
- Bake at 350 degrees for 20-25 minutes or until toothpick comes out of center clean.
- Let cake cool completely and then frost with Lemon Cream Cheese Frosting.
- Frosting Directions:
- Combine softened cream cheese, softened butter, lemon juice, lemon zest, and powdered sugar. Beat with a hand mixer or in a stand mixer, adding whipping cream as necessary until desired fluffiness.
- Frost completely cooled cake and enjoy.
- Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.